This is Italian cooking at its most honest — ripe plum tomatoes, a handful of aromatics, good olive oil, and fresh basil coming together into something deeply satisfying. The soffritto of onion, carrot, and celery builds a quiet sweetness before the tomatoes even hit the pot, and that long, unhurried simmer is what transforms everything into a sauce with real depth. Passing it through a food mill gives you that silky, restaurant-quality texture that jarred sauce simply cannot replicate. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution anxiety — just clean, whole produce doing exactly what it's supposed to do. A finishing drizzle of extra-virgin olive oil pulls it all together with a richness that feels almost luxurious for something so simple. Make a big batch and freeze it in portions, because once you taste this over pasta or spooned onto a pizza, the store-bought stuff is going to feel like a real step down.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium heat until shimmering. Add the onion, carrot, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
Add the garlic and cook, stirring, until fragrant, about 1 minute.
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